By Chef class/Cooking Class 20121118.pdf...

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  • Cooking Class

    November 18th, 2012 Roasted Apple Sweet Potato Leek Soup

    Zucchini & Feta Cheese, Sicilian Rice Balls & Lamb Kofta Combination Appetizer

    Fatoush Salad

    Cider Brined Turkey with Star Anise & Cinnamon

    Roasted Pear Cranberry Pomegranate Relish

    Roasted Sweet Potato Gnocchi with Turkey Giblets

    Cauliflower & Raisin Casserole

    Pumpkin Bread Pudding with Dulce De Leche

    Cinnamon Apple Spring Rolls

    Caramel Covered Dates

    By Chef Ash

    Lemon Mediterranean Restaurant •

    3475 Route 9 Freehold, NJ 07728 • 732-761-00900 • http://lemonnj.com • [email protected]

  • Cooking Class

    Page 2

    Roasted Apple, Sweet Potato and Leek Soup

    Ingredients:  2lb roasted sweet potato

     2lb sliced apples

     1 cup leak

     1 cup butter

     ½ cup brown sugar

     Chicken stock

     1 tbsp cinnamon

     1 tbsp star anise

     1 tbsp tarragon

    Prep:  Ladle

     Sauce Pot

     Serving Bowl

    Cooking: 1. Heat butter 2. Add leaks to soften 3. Add apples, cook for 5 min 4. Add sugar, cinnamon star anise and tarragon 5. Add sweet potato and chicken stock 6. Cook for 20 min then puree

    Serving: 1. Ladle soup into serving bowl 2. Garnish with fresh herb

  • Cooking Class

    Page 3

    Zucchini & Feta Cheese

    Ingredients:  2 cup squash

     ½ cup onion

     ½ cup celery

     ½ cup feta cheese

     ½ cup yogurt

     2 tbsp mustard

     2 tbsp water

     1 ½ tbsp dill

     1 ½ tbsp garlic

     1 tbsp mayonnaise

     1 tbsp butter

     Salt

     Pepper

     Breadcrumbs

     Flour

     Egg

    Prep:  Hot skillet

     Baking tray

     Parchment paper

     Spoons

     Gloves

     Mixing Bowl

    Cooking: 1. Heat butter 2. Add onions and heat for 3 min 3. Add celery, 1 tablespoon garlic & squash

    and heat till tender 4. Transfer to bowl to chill 5. Add mustard, salt, pepper, feta cheese,

    breadcrumbs, 1 tablespoon dill and shape 6. Cover in flour, egg & breadcrumbs 7. Fry in hot oil Yogurt Sauce 8. Add ½ tablespoon garlic, ½ tablespoon dill,

    2 tablespoon water, salt, pepper to yogurt 9. Mix

    Serving: 1. Pat dry 2. Serve with yogurt sauce

  • Cooking Class

    Page 4

    Sicilian Rice Balls

    Ingredients:  1 lb Arborio rice

     ½ lb butter

     6 eggs

     3 cup oil

     2 cup flour

     2 cup breadcrumbs

     1 cup pecorino cheese

     ½ cup green peas

     ½ cup leaks

     Chicken stock

     Salt

     Pepper

    Prep:  Sheet pan

     Parchment paper

     Spoons

     Gloves

     Mixing Bowl

    Cooking: 1. Cook risotto with leaks, butter and chicken

    stock for 25 min 2. Let chill 3. Stuff with peas and cheese 4. Cover in flour, egg and breadcrumbs 5. Place on oiled sheet pan and bake at 375°

    for 30 min

    Serving: 1. Serve on plate 2. Top with shaved pecorino

  • Cooking Class

    Page 5

    Lamb Kofta

    Ingredients:  1 lb ground lamb

     2 onion

     1 lemon

     8 whole garlic

     1 cup grape tomatoes

     1 cup Japanese bread crumb

     ½ cup extra virgin olive oil

     ¼ cup crumbled feta cheese

     2 tbsp tarragon

     1 tbsp Dijon mustard

     Salt

     Pepper

     Fresh thyme

    Prep:  Slice 1 onion

     Dice 1 onion

     Cut & grill lemon

     Hot skillet

     Sheet pan

     Parchment paper

     Spoons

     Gloves

     Mixing Bowl

    Cooking: 1. Sautee diced onions with 1 tbsp butter 2. Chill onions 3. Add rest of onions to lamb 4. Add mustard, salt, pepper, grilled lemon,

    bread crumbs and 2 tbsp of olive oil 5. Mix and shape into ball 6. Place on sheet pan 7. Bake 15 min at 400° 8. Hot skillet – caramelized onions, 9. Add olive oil, garlic, grape tomatoes, rest

    of grilled lemon

    Serving: 1. Scoop vegetables into large

    bowl 2. Add lamb kofta 3. Top with fresh thyme and feta

    cheese

  • Cooking Class

    Page 6

    Fatoush Salad

    Ingredients:  2 cucumber

     2 red tomato

     1 head romaine

     1 small red onion

     ½ cup feta cheese

     4 tbsp red wine vinegar

     2 tbsp Za’atar

     2 tbsp olive oil

     Salt, pepper

     Garlic croutons

    Prep:  Chop romaine

     Cut tomato, cucumbers and red onions into small pieces

     Large bowl

    Cooking: 1. Mix all ingredients 2. Add vinegar and oil

    Serving: 1. Serve on large salad plate 2. Top with feta cheese

  • Cooking Class

    Page 7

    Cider Brined Turkey with Star Anise & Cinnamon

    Ingredients:  2 qts & 1 cup apple cider

     1 cup kosher salt plus more

     1 cup soy sauce

     ½ cup packed light brown sugar

     16 whole black peppercorn

     8 whole star anise pods plus more for garnish

     6 garlic cloves, smashed

     6 scallions, white part

     6 ¼ “ thick slices unpeeled ginger

     5 dried shiitake mushrooms

     2 cinnamon sticks plus more for garnish

     2 springs cilantro

     1 12-14lb turkey

     2 Granny Smith apples

     Melted unsalted butter or vegetable oil

     Fresh pepper

    Prep:  Smash garlic cloves

     Trim scallions, split lengthwise

     Cut apples into 6ths

     Large pot

     Large roasting pan with rack

     Kitchen twine

     Instant read thermometer

     Baster

     Brush

     Large platter

     Sauce pan

    Cooking: 1. Bring 2 qts cider, 1 cup salt and the next 10

    ingredients to boil in large pot 2. Let chill to room temperature 3. Stir in 1½ gal of cold water, then add turkey

    and press down to submerge 4. Cover and refrigerate overnight 5. Remove turkey from brine and pat dry 6. Season with salt and pepper 7. Place turkey, breast side up, on rack in

    roasting pan with legs tied 8. Let stand for 1 hr 9. Preheat oven to 375° 10. Combine remaining cider and 3 cups of water

    in roasting pan. Add apples 11. Brush turkey with butter 12. Roast turkey, breast side down, basting

    occasionally, for 1 hour. 13. Flip turkey 14. Continue to roast and baste until instant-read

    thermometer registers 165° in thickest part of thigh. 1-1½ hr longer

    Cider Jus 15. Strain juices from roasting pan into sauce pan,

    reserving apples 16. Simmer over medium heat for 10 min until

    thickened

    Serving: 1. Serve turkey on platter with

    apples 2. Serve Cider Jus garnished with

    star anise pods and cinnamon sticks

    3. Carve turkey

  • Cooking Class

    Page 8

    Roasted Bosc Pear Cranberry Pomegranate Relish

    Ingredients:  4 bosc pear

     2 star anise

     1 pomegranate

     1 red onion

     2 cup apple cider

     1 cup dried cranberries

     ¼ cup brown sugar

     ½ tbsp. cinnamon

    Prep:  Slice red onions

     Seed the pomegranate

     Large bowl

     Roasting pan

    Cooking: 1. Roast pears whole with apple cider and brown

    sugar for ½ hour 2. After pears have cooled, core and dice pears

    into small piece 3. Cook onion and pomegranate until tenders 4. Add cranberries, pomegranate, cinnamon and

    red onions

    Serving: 1. Serve on large platter 2. Drizzle with left over apple cider

    reduction

  • Cooking Class

    Page 9

    Roasted Sweet Potato Gnocchi with Turkey Giblets

    Ingredients:  3 lb roasted sweet

    potatoes

     4 eggs

     2 cup flour

     1 cup mushrooms

     ¼ cup chopped onion

     2 tbsp butter

     Turkey giblets

     White wine

     Chicken stock

     Fresh sage

     Salt

     Pepper

    Prep:  Wash all giblets with

    salt then dry and chop into small pieces

     Sauté pan

     Large bowl

     Grater

    Cooking: Sauce 1. Sauté onions 2. Add mushrooms, giblets, sage, white wine,

    chicken stock and butter Pasta 3. Grate sweet potato into mixing bowl 4. Add eggs and flour 5. Cut gnocchi 6. Cook and add to sauce

    Serving: 1. Serve on dinner plate 2. Garnish with cheese and fresh

    herbs

  • Cooking Class

    Page 10

    Cauliflower & Raisin Casserole

    Ingredients:  1 head cauliflower

     ½ cup bread crumbs

     ¼ cup raisins

     ¼ cup pecorino cheese

     1 tbsp parsley

     Extra virgin olive oil

     Chicken stock

     Anchovy

    Prep:  Cut cauliflower into